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Uncut short ribs?

Phatchris
Phatchris Posts: 1,726
in Beef
Butchers saw was broken so I am trying uncut short ribs, he cut them into long singular bones.... This should be fun :Dimageimage
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  • Phatchris
    Phatchris Posts: 1,726
    Slathered with yellow mustard and rubbed with pixie dust, dizzy dust and Toronto steak rub....
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  • XC242
    XC242 Posts: 1,208
    Those look awesome even before they're cooked. Can't wait to see what they look like when they are done.
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • Phatchris
    Phatchris Posts: 1,726
    Wish me luck :D
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  • Phatchris
    Phatchris Posts: 1,726
    edited October 2014
    They are on, I think I'll just let em go at 250 till done. Is that a good plan @SGH‌? Or @cazzy‌ or anyone else that does Dino ribs...
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  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Your plan sounds good to me. Just plan on a long cook.
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
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  • Phatchris
    Phatchris Posts: 1,726
    6 to 7 hrs I hope B-)
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  • gdenby
    gdenby Posts: 6,239

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  • gdenby
    gdenby Posts: 6,239
    My experience is that they take about 5 hours. Tho' big hunks of meat, cut into single bones, they cook faster than a slab.
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  • Foghorn
    Foghorn Posts: 10,224
    Might take longer if you wait for them to pass the bend test.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • johnmitchell
    johnmitchell Posts: 7,355
    Phatchris said:
    Butchers saw was broken so I am trying uncut short ribs, he cut them into long singular bones.... This should be fun :Dimageimage
    I just saw your post and I happen to be doing exactly the same..Temp and run till they done.. These are what mine look, I put them on around noon and am thinking about 7 hours at 250/275 dome..Good luck with your cook, I posted under "Sunday is dry age day".  :-c
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Phatchris
    Phatchris Posts: 1,726
    @johnmitchell‌ thanks and good luck as well
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  • Phatchris
    Phatchris Posts: 1,726
    Halfway markimage
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  • lousubcap
    lousubcap Posts: 36,670
    And you used to like pork ribs-once you hit beef ribs the pork cousins will be well relegated into second place.  Enjoy the cook-great eats await!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Phatchris
    Phatchris Posts: 1,726
    edited October 2014
    They're at 175 now and look, smell and feel awesome... I think I'll sauce with salt lick towards the end.
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  • saluki2007
    saluki2007 Posts: 6,354
    Working on the same thing myself. Mine aren't cut though. Simple salt and pepper rub. Put them on at 250 and going to let the temp run up to about 350 by the end. Benn on for almost 3 hours and the egg is at 275. image
    Large and Small BGE
    Central, IL

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  • DMW
    DMW Posts: 13,836
    If you have to sauce, please leave one naked for comparison.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Phatchris
    Phatchris Posts: 1,726
    Sauce on the side?
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  • SGH
    SGH Posts: 28,988
    Just saw your question brother Phat. Yes your plan is fine. Just let them run brother. Standing by.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,988
    I know you wasn't asking me but yes, sauce on the side brother Phat.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DMW
    DMW Posts: 13,836
    Sauce on the side sounds good. Try first and see if you even need sauce. Chances are you won't.

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,988
    edited October 2014
    @Phatchris‌
    Sorry that I just responded brother Phat. Unfortunately I'm working night shift so I just got up. If you ever have questions and I don't respond on the forum feel free to call or text my friend. I don't mind at all to being woke up to talk food!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anzyegg
    anzyegg Posts: 1,104
    Great looking ribs there....
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  • Shiff
    Shiff Posts: 1,835
    saluki2007 said:
    Working on the same thing myself. Mine aren't cut though. Simple salt and pepper rub. Put them on at 250 and going to let the temp run up to about 350 by the end. Benn on for almost 3 hours and the egg is at 275. 
    Yours look like Beef Back Ribs, not the short ribs of the original poster.  They take about the same time to cook, but the short ribs are meatier. I like short ribs (4 bone) or Plate RIbs (3 bones).  Plate ribs are pretty expensive so I usually go with the Chuck Short Ribs.
    Large BGE
    Barry, Lancaster, PA
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  • Phatchris
    Phatchris Posts: 1,726
    edited October 2014
    F 'n awesome cook, will be doing them again very soon... Insanely moist and tender... Devoured in no time... Pics don't do justice. Took just about 7 hrs, no foil , no sauce image
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  • SGH
    SGH Posts: 28,988
    Looks like a winner to me. Could go for 7 or 8 myself about now. Awesome job brother Phat =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Phatchris
    Phatchris Posts: 1,726
    They were 2lbs apiece before cook... :D
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  • SGH
    SGH Posts: 28,988
    edited October 2014
    @Phatchris‌
    Only 2 pounds. Well I better change that to I could go for 10 or 12 of them about now. I presumed that they were larger. My mistake brother Phat.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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